Rocky Road Brownies

  • Serves

    makes 16 brownies


This recipe, from cookbook author Alice Medrich, appeared in our 2012 Cookie Advent Calendar. Alice says: "When developing this recipe for my cookbook Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, I really wanted something whimsical, and a bit over-the-top, that would delight a child as well as the most jaded sophisticate. Voila! A cakey brownie loaded with yummy: gooey caramels and marshmallows, crunchy nuts, and melty shards of chocolate. Yes, these are naughty—in the nicest possible way!"


  • 8 tsp. unsalted butter, plus more for pan
  • 4 oz. unsweetened chocolate
  • 1 14 cups sugar
  • 3 eggs
  • 12 cup plus 2 tbsp. flour
  • 14 tsp. baking powder
  • 14 tsp. kosher salt
  • 3 oz. chewy caramels, such as Werther's
  • 3 oz. milk chocolate, broken into small shards or chunks
  • 1 cup roughly broken walnuts
  • 5 oz. large marshmallows, quartered


Step 1

Heat oven to 350°. Line a 9" square baking pan with parchment paper and grease; set aside. Combine butter and unsweetened chocolate in a bowl and microwave until melted; set aside. In a bowl, beat sugar and eggs on medium-high speed of a mixer until thickened and tripled in volume. Add melted chocolate, and then add flour, baking powder, and salt; beat until just combined.

Step 2

Transfer to prepared pan, and smooth with a rubber spatula; sprinkle evenly with caramels, milk chocolate, and walnuts. Bake 25 minutes, then sprinkle marshmallows evenly over the top. Continue to bake until a toothpick inserted into the brownies comes out with a few moist crumbs attached, about 20 minutes more.

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